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Ingredientes
- 1/3 lb Grnd Pork
- 2 tsp Sesame Oil
- 2 tsp Heavy Soy Sauce
- 1 tsp Sugar
- 1 1/2 lb Oriental Eggplant, Trimmed
- 3 Tbsp. Peanut Oil
- 10 x Cloves Garlic, Chopped
- 1 lrg Yellow Onion, Cut Into 1/2" Cubes
- 1 Tbsp. Chili Paste w/Garlic
- 1/2 tsp Ginger, Chopped Fine
- 1/4 c. Dry Sherry Chicken Stock
- 3 Tbsp. Oyster Sauce
- 1 Tbsp. Heavy Soy Sauce
Direcciones
- Mix the pork and the first measure of soy sauce in a bowl. Set aside.
- Quarter each unpeeled oriental eggplant lengthwise. Place the strips together and cut crosswise into 1/2" pcs.
- NOTE: If using a Globe eggplant, peel and cut into 1/2" squares.
- Transfer to a medium bowl. Blend in the onion. Combine the sherry with the oyster sauce, the second measure of soy sauce, sesame oil and sugar in another small bowl. Set aside. Heat the wok till it is very warm. Pour in the peanut oil. Add in the garlic, chili paste and ginger. Cook several seconds - don't allow to brown. Add in the pork mix. Stir fry, pressing the pork against the sides of the wok till the meat loses its raw color.
- Add in the eggplant mix. Stir in the sauce, adding more sherry if needed to make the liquid cover about half of the stir fry mix. Cover. Cook over high heat till the eggplant softens and is no longer raw tasting
- (about 3 min for oriental eggplant, 5 min for Globe eggplant). Add in sherry or possibly chicken stock as required if the wok dries out during this time.
- Continue cooking, uncovered, till most of the sauce has evaporated. Adjust seasonings. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 185 | 66% |
| Total Fat 20.75g | 26% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 770mg | 32% |
| Potassium 524mg | 15% |
| Total Carbs 16.23g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.9g | 4% |
| Protein 9.16g | 15% |
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